Buttermilk and Banana Waffles

  • Active Time 20m
  • Total Time 20m

Makes 7 waffles; serves 3 or 4

Waffles were first prepared in France and Belgium during the Middle Ages. They were not introduced in America until centuries later, when Thomas Jefferson brought the first waffle iron home from France. Ripe bananas, added to this tangy buttermilk batter, produce moist, sweet results.

ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • 2 ripe bananas, peeled and sliced
  • Vegetable oil
  • Maple syrup, warmed

directions

In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon and salt, mixing well.

In a large measuring cup, combine the buttermilk, egg and melted butter and whisk until blended. Place half of the sliced bananas in a small bowl and mash coarsely; do not worry if the mixture is a little lumpy. Add the mashed banana to the buttermilk mixture, then stir into the flour mixture. Using a fork or whisk, mix until the batter is smooth.

Preheat a waffle iron according to the manufacturer's directions. Using a paper towel or pastry brush, lightly grease the waffle iron with vegetable oil. Following the manufacturer’s directions, ladle batter sufficient for 1 waffle into the iron, spreading it evenly. Close the waffle iron and cook until the waffle iron will open easily (no peeking for the first 2 minutes). Transfer the waffle to a platter and keep warm while you cook the remaining batter.

Serve the waffles garnished with the remaining banana slices and drizzled with the warmed maple syrup.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2360

nutrition information per serving

325 calories; 9g total fat; 71mg cholesterol; 459mg sodium; 53g carbohydrates; 3g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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